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a stack of three crispy white chocolate almond butter cups with a bite taken out of the top one

Crispy White Chocolate Almond Butter Cups

  • Author: Kaylie Grace
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 jumbo or 12 regular cups 1x
  • Category: Dessert
  • Method: No bake
  • Cuisine: American
  • Diet: Vegan


These crispy white chocolate almond butter cups are an easy no-bake dessert! A thick layer of sweet, crunchy almond butter is enrobed in creamy white chocolate. Brown rice crisps cereal is stuffed inside (and on top of) the cups to create a delightful crunch in every bite. This dessert is vegan, dairy-free, and gluten-free.




  1. Line a muffin tin with parchment paper or muffin liners.
  2. In a large bowl, combine almond butter, maple syrup, vanilla extract, and salt. Mix together. Add the brown rice crisps cereal and gently mix to combine. Form the mixture into round discs, 1/4- to 1/2-inch thick.
  3. Add white chocolate chips to a microwave-safe bowl. Microwave in 30-second intervals, stirring between, until fully melted.
  4. Add 2-3 spoonfuls of melted white chocolate to each muffin liner. Tap the pan against the counter a couple times to form an even layer. Place the muffin tin inside the refrigerator for a couple minutes to set. After, add a crispy almond butter disc to each slot, then cover with more melted white chocolate. Sprinkle extra brown rice crisps on top.
  5. Set the muffin tin inside the refrigerator for 10 minutes or until the white chocolate has fully set. Enjoy!


  • This recipe makes 12 regular-sized or 6 jumbo-sized cups.
  • Store crispy white chocolate almond butter cups in an airtight container. Keep at room temperature or in the refrigerator.


  • Serving Size: 1 regular-sized cup
  • Calories: 275
  • Sugar: 19g
  • Fat: 19g
  • Saturated Fat: 5g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 5g

Keywords: crispy white chocolate almond butter cups